Okay, real talk—I used to be the person who’d spend hours making elaborate desserts from scratch, thinking that was the only way to impress people. And then one chaotic Thanksgiving, when I realized at 7 PM that I’d forgotten to make dessert (classic me), I threw together this pumpkin dump cake in a panic. The result? Everyone asked for the recipe. My aunt literally didn’t believe me when I told her it had five ingredients and took ten minutes to prep.

That’s when it hit me: sometimes the simplest recipes are the ones that steal the show.

Table of Contents

What Makes Pumpkin Dump Cake So Special

Listen, I know the name isn’t exactly glamorous. “Dump cake” sounds like something you’d make at summer camp, right? But hear me out—this dessert is pure fall magic. The concept is brilliantly simple: you literally dump ingredients into a pan, and the oven does all the heavy lifting. No mixing bowls, no fancy techniques, just layers of spiced pumpkin goodness that bake into a warm, gooey, crumbly masterpiece.

The beauty of this pumpkin dump cake is that it delivers all those cozy autumn flavors—cinnamon, nutmeg, that unmistakable pumpkin warmth—without requiring you to be a baking wizard. And trust me, coming from someone who regularly burns cookies (Cilantro knocked my timer off the counter once, I swear), that’s saying something.

The Secret Behind This Easy Fall Dessert

Here’s what makes this recipe work: the cake mix creates a buttery, crispy topping that contrasts perfectly with the creamy pumpkin layer underneath. As it bakes, the butter seeps down through the cake mix, creating these irresistible pockets of caramelized goodness. Meanwhile, the pumpkin filling stays moist and custard-like, almost like a pumpkin pie filling but less fussy.

I’ve made this recipe probably twenty times now, and it never fails to get rave reviews. Your kitchen will smell absolutely incredible—like a fall candle but better because you actually get to eat it.

What You’ll Need (Just 5 Ingredients!)

Seriously, five things. That’s it. I keep these ingredients stocked in my pantry from October through December because this pumpkin dump cake has become my emergency dessert.

1 can (15 oz) pure pumpkin puree – Not pumpkin pie filling, just the plain stuff
1 can (12 oz) evaporated milk – Adds richness without making things too heavy
3/4 cup granulated sugar – For sweetness that balances the pumpkin
1 tablespoon pumpkin pie spice – Or make your own blend with cinnamon, ginger, and nutmeg
1 box yellow cake mix – Any brand works; I usually grab whatever’s on sale
3/4 cup melted butter – The magic ingredient that creates that golden topping

Don’t worry if you don’t have pumpkin pie spice—I’ve definitely made this with just cinnamon and a pinch of nutmeg when my spice drawer was looking sad. It still turns out amazing.

How to Make Pumpkin Dump Cake (No Stress Required)

This is where the recipe gets almost too easy. I’m not even kidding when I say my nephew helped me make this when he was eight.

Step 1: Preheat your oven to 350°F and grab a 9×13-inch baking dish. I don’t even bother greasing mine because this cake pretty much releases on its own, but you can spray it if that makes you feel better.

Step 2: In your baking dish, dump the pumpkin puree, evaporated milk, sugar, and pumpkin pie spice. Give it a quick whisk right there in the pan—no need for a separate bowl. I learned this trick the hard way after creating unnecessary dishes for years.

Step 3: Sprinkle the dry cake mix evenly over the pumpkin mixture. And I mean evenly—this is the one step you don’t want to rush. I use a spoon to distribute it across the surface, making sure there aren’t any big bare spots.

Step 4: Drizzle that melted butter all over the top. Get every corner. This is what creates those crispy, golden edges that everyone fights over.

Step 5: Bake for 50-60 minutes, until the top is golden brown and set. You’ll know it’s done when the edges are bubbling and the cake mix has transformed into a gorgeous, crackly crust.

How to Make Pumpkin Dump Cake - Step by Step

My Favorite Tips & Tricks

After making this pumpkin dump cake more times than I care to admit, I’ve picked up a few things:

Don’t skip the evaporated milk. I tried substituting regular milk once, and it just wasn’t the same—the texture was too runny. Evaporated milk gives you that perfect creamy consistency.

Use real butter, not margarine. I know, I’m usually all about shortcuts, but this is one place where butter makes a noticeable difference in flavor.

Let it cool for at least 15 minutes before serving. I know it’s tempting to dive in immediately (I’ve burned my tongue doing exactly that), but the filling needs time to set up a bit. It’ll still be warm and cozy, just not lava-hot.

Serve it with vanilla ice cream or whipped cream. The cool creaminess against the warm spiced pumpkin? Absolutely perfect. I’ve also done it with a dollop of maple whipped cream, which was next-level good. And if you’re in the mood for more dump-and-go desserts, my Peach Cobbler with Cake Mix uses the same effortless technique with summer fruit.

Why This Recipe Never Fails Me

This pumpkin dump cake has saved me during busy weeknights, last-minute potlucks, and even when Jamie’s gluten-free family visited (I just swapped in a GF cake mix and nobody noticed). It’s one of those recipes that makes you look like you spent way more effort than you actually did—kind of like my Pumpkin Banana Loaf, which is another sneaky-easy fall treat that always gets compliments.

Plus, it’s incredibly forgiving. Forgot to melt the butter completely? Just cube it and scatter it on top. Don’t have a full can of pumpkin? Use a little less and adjust the sugar. This dessert basically wants to succeed.

If you’re looking for more easy fall recipes that’ll make your kitchen smell like heaven, you might want to check out my Honey Roasted Butternut Squash—it’s another seasonal favorite that comes together in no time and has that same cozy vibe.

Storing & Make-Ahead Tips

Cover any leftovers (if there are any) with foil and keep them in the fridge for up to four days. I actually love this pumpkin dump cake cold the next morning with my coffee—it’s like having pumpkin pie for breakfast, but nobody can judge you because it’s technically cake.

You can also prep the pumpkin layer the night before and keep it in the fridge. Just add the cake mix and butter right before baking. I’ve done this for Thanksgiving morning when I wanted to minimize the chaos (and trust me, if you’re looking for more stress-free holiday desserts, my Pumpkin Cheesecake Cookies are another lifesaver).

Final Thoughts

Honestly, if you make just one dessert this fall, make it this pumpkin dump cake. It’s saved me from countless “oops, I forgot dessert” moments, and it’s become something my friends actually request now. There’s something incredibly satisfying about a recipe that delivers maximum flavor with minimum effort.

Don’t worry if it looks messy when you’re assembling it—mine always does! That’s the whole point of a dump cake. Just trust the process, and I promise you’ll end up with something that tastes like you spent all afternoon baking.

Now go make this and watch everyone ask for seconds. Trust me on this one.